90 g onion, chopped
30 g celery, chopped
50 g carrot, grated
110 g mushrooms, sliced
50 g vegetable oil
530 g whole boiled lentils
30 g tomato puree
1 tablespoon mixed herbs
1/2 teaspoon salt
680 g mashed potato

Fry the vegetables in the oil until they are tender. Add the lentils, the tomato purée, the herbs and salt and mix well. Pour into the ovenproof dish and top with the mashed potato. Bake at 200ºC/gas mark 6 for 30 minutes.